11 Retro Dinners From the 1950s to the 1970s That Deserve a Big Comeback

Remember when dinner meant the whole family at the table, a casserole dish in the middle and maybe a TV tray or two for special nights? The 1950s, 60s and 70s gave us some of the most comforting food ever made. Many of those recipes came from church cookbooks, recipe cards and the back of soup cans, and they were made with love on a budget. These retro dinners may look old fashioned, but one bite and you will see why they are making a comeback. How many of these did your mom make? Keep count as you go..

Salisbury Steak, the King of Retro Dinners

Salisbury steak was everywhere in the 1960s and 70s, from diner menus to the famous TV dinner trays. Seasoned beef patties are browned, then simmered in a rich onion and mushroom gravy until tender. Serve them over a big pile of mashed potatoes with peas or green beans on the side. It is cheap, filling and pure nostalgia. Of all the retro dinners, this is the one most people miss. Did you eat yours from a foil tray in front of the TV?

You will need: 1 1/2 pounds ground beef, 1/2 cup breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard, 1/2 teaspoon garlic powder, salt, pepper, 1 tablespoon oil, 2 tablespoons butter, 1 onion (sliced), 8 ounces mushrooms (sliced), 2 tablespoons flour, 2 cups beef broth, mashed potatoes.

How to make it: 1. Mix the beef, breadcrumbs, egg, Worcestershire, mustard, garlic powder, salt and pepper and shape 6 oval patties. 2. Brown in oil 3 minutes per side and set aside. 3. Melt butter and cook onion and mushrooms until golden. 4. Stir in flour, then slowly add broth and simmer until thick. 5. Return the patties, cover and simmer 15 minutes, then serve over mashed potatoes.

Chicken Kiev, the Showstopper of Retro Dinners

In the 1970s, chicken Kiev was the height of dinner party glamour. A chicken breast is wrapped around a log of cold garlic and herb butter, breaded and fried or baked until golden. When you cut into it, the butter rushes out like a little river. It is one of those retro dinners that still feels special today. Did anyone at your table ever get squirted with hot butter?

You will need: 4 chicken breasts, 1/2 cup soft butter, 2 garlic cloves, 2 tablespoons parsley, 1 tablespoon chives, 1/2 teaspoon lemon zest, 1/2 cup flour, 2 eggs, 1 1/2 cups panko, salt, pepper, oil.

How to make it: 1. Mix butter, garlic, herbs and lemon, roll into a log and freeze 30 minutes. 2. Pound the chicken thin. 3. Place a piece of butter on each, roll up tightly and tuck in the ends. 4. Coat in flour, egg and panko and chill 30 minutes. 5. Brown in oil, then bake at 400F for 20 minutes.

Chicken Cordon Bleu

Chicken cordon bleu sounded so fancy back in the day, but it is easy to make at home. Chicken is rolled around ham and Swiss cheese, breaded and baked until golden and melty in the middle. A creamy Dijon sauce on top makes it extra special. It was the go to dish for anniversaries and company dinners. Would you serve it with rice or mashed potatoes?

You will need: 4 chicken breasts, 4 slices ham, 4 slices Swiss cheese, 1/2 cup flour, 2 eggs, 1 cup breadcrumbs, 3 tablespoons melted butter, salt, pepper. Sauce: 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1 tablespoon Dijon mustard, 1/4 cup parmesan.

How to make it: 1. Pound the chicken thin and season. 2. Top with ham and cheese, roll up and secure with toothpicks. 3. Coat in flour, egg and breadcrumbs and drizzle with butter. 4. Bake at 375F for 30 to 35 minutes. 5. Make a quick sauce with butter, flour, milk, mustard and cheese and spoon over.

Baked Ham With Pineapple

Ham decorated with pineapple rings and cherries was the star of countless holiday tables in the 1960s. This easier weeknight version uses a ham steak or small ham glazed with brown sugar, mustard and pineapple juice, then baked with pineapple chunks until sticky and caramelized. It is sweet, salty and still a crowd pleaser. Pineapple and ham: love it or hate it?

You will need: 1 small boneless ham (about 3 pounds) or 2 thick ham steaks, 1 can (20 ounces) pineapple chunks with juice, 1/2 cup brown sugar, 2 tablespoons Dijon mustard, 1/4 teaspoon ground cloves, maraschino cherries (optional).

How to make it: 1. Heat the oven to 350F. 2. Score the ham and place it in a baking dish. 3. Mix brown sugar, mustard, cloves and 1/4 cup pineapple juice. 4. Brush the glaze over the ham and scatter the pineapple around it. 5. Bake 1 hour for a whole ham or 25 minutes for steaks, basting often.

Swiss Steak, One of the Best Budget Retro Dinners

Swiss steak has nothing to do with Switzerland. The name comes from swissing, an old word for pounding meat to make it tender. Cheap round steak is floured, browned and braised low and slow with onions, peppers and tomatoes until fork tender. It was a budget hero in the 1950s and it is still one of the best retro dinners for feeding a family on a tight budget. Mashed potatoes or egg noodles underneath?

You will need: 2 pounds round steak (cut into 6 pieces), 1/2 cup flour, salt, pepper, 2 tablespoons oil, 1 onion, 1 green bell pepper, 2 celery stalks, 1 can (14 ounces) diced tomatoes, 1 cup beef broth, 1 tablespoon Worcestershire sauce.

How to make it: 1. Season and pound the steak, then coat in flour. 2. Brown in oil on both sides. 3. Add the vegetables, tomatoes, broth and Worcestershire. 4. Cover and bake at 325F for 1 1/2 to 2 hours, or simmer on low. 5. Serve the steak with plenty of the sauce.

Steak Diane, the Old Supper Club Classic

Steak Diane was the show off dish of 1960s supper clubs, often made right at the table with a big burst of flame. Thin steaks are seared, then served with a rich pan sauce of mushrooms, shallots, mustard, Worcestershire and cream. You can skip the flames at home and still get all the flavor. Would you serve it with fries or mashed potatoes?

You will need: 4 thin sirloin or filet steaks, salt, pepper, 2 tablespoons butter, 1 tablespoon oil, 2 shallots (minced), 8 ounces mushrooms, 2 garlic cloves, 2 tablespoons brandy (optional), 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 cup beef broth, 1/3 cup cream, parsley.

How to make it: 1. Season and sear the steaks 2 minutes per side and set aside. 2. Melt butter and cook shallots, mushrooms and garlic for 5 minutes. 3. Add brandy if using and let it bubble off. 4. Stir in mustard, Worcestershire, broth and cream and simmer 3 minutes. 5. Return the steaks to warm through and add parsley.

Cheese Fondue, the Party Star of 1970s Retro Dinners

Fondue was the party food of the 1970s. Every wedding gift list had a fondue pot, and neighbors gathered around it to dip cubes of crusty bread into bubbling cheese. It is a fun, slow dinner that gets everyone talking. Add apples, potatoes, broccoli and ham for dipping. Here is the old rule: if you drop your bread in the pot, you have to do the dishes! Would you lose your bread?

You will need: 8 ounces Gruyere (grated), 8 ounces Swiss or Emmental (grated), 2 tablespoons cornstarch, 1 garlic clove, 1 1/4 cups dry white wine or low sodium broth with 1 tablespoon lemon juice, pinch of nutmeg, pepper, crusty bread, apples, boiled potatoes, broccoli.

How to make it: 1. Toss the cheeses with cornstarch. 2. Rub the inside of the pot with the cut garlic. 3. Warm the wine or broth until steaming. 4. Add the cheese a handful at a time, stirring until smooth. 5. Season with nutmeg and pepper and keep warm over a low flame for dipping.

Tuna Noodle Casserole, the Weeknight Hero of Retro Dinners

No list of retro dinners is complete without tuna noodle casserole. Egg noodles, tuna and peas are folded into a creamy sauce, topped with crunchy crumbs or crushed potato chips and baked until bubbly. It was a weeknight hero in millions of homes because it used pantry staples. It is still cheap, fast and cozy. Crushed chips or buttered breadcrumbs on top?

You will need: 8 ounces egg noodles, 2 cans (5 ounces each) tuna (drained), 1 cup frozen peas, 3 tablespoons butter, 1 small onion, 8 ounces mushrooms, 3 tablespoons flour, 2 cups milk, 1 cup shredded cheddar, 1 cup crushed potato chips or breadcrumbs, salt, pepper.

How to make it: 1. Cook the noodles until just tender and drain. 2. Melt butter and cook onion and mushrooms for 5 minutes. 3. Stir in flour, then milk, and simmer until thick, then add cheese. 4. Fold in noodles, tuna, peas, salt and pepper. 5. Spread in a dish, top with chips and bake at 375F for 25 minutes.

Chicken Divan

Chicken divan was created in a New York restaurant in the 1940s and quickly became a favorite church potluck dish. Tender chicken and broccoli bake under a creamy, cheesy sauce with a hint of curry and a crunchy topping. It is easy, cozy and a great way to use leftover chicken. Love old family recipes like this? Try our Grandma’s Sunday dinner classics. Rice or noodles under yours?

You will need: 3 cups cooked chicken (sliced), 4 cups broccoli florets (steamed), 3 tablespoons butter, 3 tablespoons flour, 1 1/2 cups chicken broth, 1/2 cup milk, 1/2 cup mayonnaise or sour cream, 1 teaspoon curry powder, 1 tablespoon lemon juice, 1 cup cheddar, 1/2 cup buttered breadcrumbs.

How to make it: 1. Lay the broccoli in a greased baking dish and top with chicken. 2. Melt butter, stir in flour, then add broth and milk and simmer until thick. 3. Stir in mayonnaise, curry powder, lemon and half the cheese. 4. Pour over the chicken and top with the rest of the cheese and crumbs. 5. Bake at 350F for 30 minutes until bubbly.

Porcupine Meatballs

Porcupine meatballs got their funny name because the rice inside pokes out like little quills as they cook. Ground beef and uncooked rice are rolled together and simmered in a tangy tomato sauce until the rice is tender. They were a 1950s trick to stretch the meat further, and kids still love them today. Serve them with mashed potatoes or green beans. Did your family call them porcupines too?

You will need: 1 pound ground beef, 1/2 cup uncooked long grain rice, 1/2 cup water, 1 small onion (minced), 1 egg, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1 can (15 ounces) tomato sauce, 1 cup water, 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce.

How to make it: 1. Mix beef, rice, 1/2 cup water, onion, egg and seasonings. 2. Shape into 16 meatballs. 3. Brown them lightly in a large skillet. 4. Mix tomato sauce, 1 cup water, sugar and Worcestershire and pour over. 5. Cover and simmer 45 minutes until the rice is tender.

Oven Fried Crumb Chicken

In the 1960s, oven fried chicken with a crunchy crumb coating felt like magic. No splattering oil, no mess, just a shake in a bag of seasoned crumbs and into the oven it went. Our homemade version uses breadcrumbs, paprika and herbs. Crispy outside, juicy inside, and perfect with corn and coleslaw. So which retro dinner is first on your list: A) Salisbury steak B) chicken Kiev C) fondue D) tuna casserole?

You will need: 3 pounds chicken pieces, 1 cup buttermilk, 1 1/2 cups breadcrumbs or crushed cornflakes, 1/2 cup parmesan, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper, 4 tablespoons melted butter.

How to make it: 1. Soak the chicken in buttermilk for 1 hour. 2. Mix crumbs, cheese and seasonings in a big bag. 3. Shake the chicken pieces in the bag one at a time. 4. Lay on a rack over a sheet pan and drizzle with butter. 5. Bake at 400F for 45 to 50 minutes until golden and cooked through.